You know when you come across a recipe and it just stops you in your tracks? That’s exactly what happened to me when I stumbled upon Nigella Lawson’s Celeriac and Anchovy Gratin. It’s not flashy, not trendy but my goodness. it’s got soul. This dish is the culinary equivalent of discovering a handwritten letter from your grandmother tucked in a dusty cookbook-unexpected, intimate and deeply comforting.
Nigella, with her trademark mix of elegance and sensual practicality, transforms celeriac. a vegetable that honestly looks like something out of a Tim Burton sketch. into a velvety, savory dish with a whisper of the sea from those salty anchovies. And don’t worry if you’ve side-eyed anchovies in the past; they don’t steal the show here. Instead, they melt into the cream, lending the whole gratin a deeply savory, umami-laced backbone.
It’s not your classic cheesy potato gratin, no. This one is earthier, more refined. It’s the kind of dish you serve alongside roast chicken on a drizzly Sunday or as a cozy main with a bitter green salad and a glass of white wine when you need to feel taken care of. but by yourself.
Nigella Celeriac And Anchovy Gratin Recipe
Ingredients Needed
There’s nothing over-complicated here and yet each ingredient earns its place.
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1 large celeriac (about 750g, peeled and thinly sliced)
→ Think of it as the ugly duckling of root vegetables with the soul of a poet. Don’t skip the peeling, the skin is gnarly.
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6 anchovy fillets (oil-packed, drained and finely chopped)
→ These dissolve into the cream, trust me. Don’t be scared. They add richness, not fishiness.
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1 garlic clove, peeled and minced
→ Just one. Enough to perfume the cream without overpowering.
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300ml Double Cream
→ Go full-fat. This is not the time to play with half-measures.
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Freshly Ground Black Pepper
→ A lot of it. It cuts through the richness.
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A Grating Of Fresh Nutmeg (optional But Recommended)
→ Just a touch. It plays so well with the cream and root veg.
- Butter, for greasing
You might already have most of this in your pantry or fridge-except, possibly, the celeriac. If you don’t see it right away, ask someone at your grocery store. It’s worth the hunt.
Equipment Needed
Simple tools but the right ones make all the difference.
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A Sharp Knife Or Mandoline Slicer
→ Thin slices are non-negotiable. I tried hand-slicing once while half-watching a rerun of The Crown and ended up with half-moons as thick as coasters. Just… don’t.
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Baking Dish
→ Ceramic or glass, roughly 20x20cm. Something that retains heat well.
- Mixing bowl
- Small saucepan
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Aluminum Foil
→ You’ll want to cover it at the beginning so the cream doesn’t over-bubble or brown too quickly.
Instructions To Make Nigella Lawson’s Celeriac And Anchovy Gratin
I made this on a chilly evening when I needed something grounding and the process itself felt like therapy.
- Preheat your oven to 200°C (about 390°F). While it’s heating, lightly butter your baking dish. Don’t skip this. A little butter here goes a long way toward creating those golden edges.
- Slice the celeriac into paper-thin rounds. If you’re using a mandoline, watch your fingers. I say this with the deep empathy of someone who lost a chunk of thumbnail once while slicing a butternut squash.
- In a bowl, mix the cream, chopped anchovies, minced garlic, plenty of black pepper and a little nutmeg if you’re using it. Stir it until it’s one lush, fragrant mixture.
- Layer the celeriac slices in the dish like you’re making a deck of edible cards-neatly and slightly overlapping. Pour some of the anchovy cream over each layer as you go, letting it seep into the gaps. Think of it like tucking in a baby. no dry edges.
- Once you’ve layered everything, pour the rest of the cream over the top. Press it down gently with your hands or a spatula so the cream coats every inch.
- Cover with foil and bake for 30 minutes. Then remove the foil and bake another 20-25 minutes until the top is golden and bubbling, with little crispy celeriac petals curling at the corners.
- Let it rest for 10 minutes. This is the hardest part. It smells like something out of a small French kitchen where someone really knows what they’re doing.
What I Learnt
Making this dish taught me a couple of things:
- Anchovies are misunderstood. They’re not there to make it taste fishy-they just round everything out, like a well-tuned bass line in a jazz quartet. Subtle but essential.
- Celeriac deserves better PR. It’s ugly, yes. But slice it thin, pair it with cream and anchovies and you’ve got a dish that makes potatoes look like they’re trying too hard.
- Simple ingredients + a little care = magic. This isn’t a complicated recipe. There’s no flambéing, no emulsifying, no worrying if your béchamel has split. Just good ingredients and time.
I also learned, personally, how a quiet moment in the kitchen-music on, wine glass half-full, creamy gratin in the oven-can be the perfect answer to a hectic week.
FAQs
What Can I Substitute For Anchovies In Nigella Lawson’s Celeriac And Anchovy Gratin?
If you’re not a fan of anchovies or need a substitute, you can use Worcestershire sauce or even miso paste for that deep umami flavor. While the exact taste won’t match, it’ll still give that savory, salty kick that anchovies provide.
Can I Make Nigella’s Celeriac And Anchovy Gratin In Advance?
Yes, absolutely! You can prepare the gratin up to a day ahead. Just assemble it as the recipe says, cover it with foil, and keep it in the fridge. When you’re ready to serve, pop it in the oven, but make sure to add a few extra minutes to the baking time since it’s starting off cold.
How Do I Get A Crispy Topping On The Celeriac And Anchovy Gratin?
To get that perfectly crispy top, make sure you sprinkle breadcrumbs or grated cheese evenly over the dish before popping it in the oven. I like to add a bit of butter on top of the cheese for extra crispiness. If you have a broiler function, give it a quick blast at the end to really crisp it up, just be careful not to burn it!
